Preheat oven to 190°C (170°C fan) mark 5. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes. Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste. Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Bring a large pan of salted water to the boil and cook pasta until just al dente. Slice the guanciale into rough 1cm chunks and add to the pan to let the fat render out. Trim the allrecipes.co.uk/recipe/43436/roasted-courgettes-with-tomatoes-and-garlic.aspx
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